Coconut tomato Chutney

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp urad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

For tempering :
1/2 tsp mustard seeds
A few curry leaves
Oil - 1 tsp

Method

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Heat  oil, add mustard seeds, after they crackle, add curry leaves, fry for a few seconds. Pour this over the chutney paste.

Goes well with dosas, idli and plain rice.